While matcha on its own is a great immunity booster, we’ve added spices to double up on cold-fighting power. Both cinnamon and cardamom have antiviral and antifungal properties that assist the body in fighting infections. In addition to being a powerful antioxidant, cardamom specifically is thought to stimulate our digestive cells responsible for immune response. Ginger is helpful in removing toxins from our system and is antimicrobial, meaning it can kill microorganisms (it’s even been shown to effectively fight salmonella). If a head cold has already made its way into your system, ginger clears congestion so you can breathe freely again. 

THE DAIRY-FREE MATCHA LATTE

Ingredients:

2 cups filtered water

1 small piece of ginger, peeled (about the size of your thumb)

1/2 teaspoon whole cardamom

1 cinnamon stick

1/4 cup coconut cream

1 teaspoon matcha powder

1 teaspoon coconut palm sugar

1/2 teaspoon vanilla

Pour water into small saucepan. Add cinnamon, cardamom, peeled ginger, and a pinch of sea salt to water.

Bring water to a boil over high heat. Immediately turn heat to low and cover. Simmer liquid for at least 15 minutes. Place a fine mesh strainer over a small bowl. Strain liquid and discard ginger, cardamom, and cinnamon. Pour liquid back into the saucepan.

Add matcha to water and using a matcha whisk, stir until fully combined and lump-free.

Add coconut cream, vanilla, and coconut palm sugar to matcha. 

 

Heat over low, whisking continuously until sugar is dissolved and milk is heated through. Serve immediately.

 

Note: If you do not have a matcha whisk, or if you prefer a frothy drink, after step three add all remaining ingredients the saucepan, heat through and then use a blender on low to combine.

Recipe and photography by Kaitlyn Noble.

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